Pistachio Cream Stuffed Double Chocolate Chip Cookies
Pistachio Cream Stuffed Double Chocolate Chip Cookies are rich and ultra-chocolatey cookies stuffed with heavenly creamy pistachio cream. If you've ever wondered what to do with a jar of pistachio cream, this is your answer! A simple, easy homemade twist on the Dubai chocolate trend.
Servings: 22 medium cookies, approximately
Ingredients
- 200 grams pistachio cream approximately
- 1 stick (113 grams) unsalted butter at a cool room temperature
- 1 cup (200 grams) light brown sugar
- 1 large egg + 1 large egg yolk at room temperature
- 1 Tablespoon vanilla extract
- 1 cup plus 3 Tablespoons (154 grams) all-purpose flour measured correctly
- ⅔ cup (56 grams) Dutch processed cocoa powder* measured correctly
- ½ teaspoon baking soda
- ¼ teaspoons baking powder
- 1 teaspoon instant espresso powder optional
- ¼ teaspoon fine sea salt
- 1 cup (170 grams) semi-sweet chocolate chips
- Crushed pistachios optional but recommended, for sprinkling on top
Instructions
- Note before you begin: This dough needs to chill for about 1 hour before scooping and baking (otherwise the dough will be too soft to scoop and shape). I really recommend chilling the shaped, stuffed cookies for 24-72 hours before baking, if possible, for the best flavor and texture - but 1 hour is the minimum here.
Prepare the Pistachio Cream Filling:
- Place parchment paper on a rimmed baking sheet and pipe or spoon the pistachio cream into 22 teaspoon-sized balls. Place in the freezer for 1 hour, or until solid.
To Make the Cookies:
- In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl, using an electric handheld mixer), place the butter and sugar. Cream on medium-high for about 3-4 minutes, or until lightened in color, fluffy and creamy. Using a rubber spatula, scrape down the bottom and sides of the bowl.
- Add the egg, egg yolk, and vanilla. Beat on medium until completely incorporated, about 1 minute.
- Add the flour, cocoa powder, baking soda, baking powder, instant espresso powder (if using), and fine sea salt. Mix on low until almost combined. Scrape down the bottom and sides of the bowl.
- Add the chocolate chips and mix just until incorporated. Cover the bowl with plastic wrap and place in the fridge for 1 hour, or until the dough has firmed slightly.
- Once the dough is firmed, preheat oven to 350°F / 175°C. Line large light-colored rimmed baking sheets with parchment paper.
- Use a medium-sized 2-teaspoon cookie scoop to portion the dough into balls.
- Pick up each dough ball and flatten it out with your palms. Place a frozen ball of pistachio cream inside each ball. Gently bring the edges of the dough around the pistachio cream, with some of the filling still visible.*
- Bake 9-11 minutes or until cookies appear set at the edges. Sprinkle each cookie with crushed pistachios, if desired.
- Allow to cool on cookie sheets on top of wire cooling racks. Serve.
Notes
*Prep Ahead: Once the cookies are shaped and stuffed, you can place them inside an airtight container and refrigerate for 24 hours or up to 3 days. This will give you thicker, chewier cookies with a wonderful texture. Bake as directed above.
*The Cocoa Powder: I highly recommend sticking with Dutch-processed cocoa powder here, for the best flavor and texture.
Perfectly Round Cookies: If desired, immediately out of the oven, swirl a large round cookie cutter around the edges of each cookie, for uniformly-round, slightly thicker cookies. Sprinkle with crushed pistachios for prettiest presentation.
Storage: Store completely-cooled Pistachio Cream Stuffed Double Chocolate Chip Cookies inside an airtight container for about 3 days.